BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL POULTRY & PORK (the other white meat)HEMPLER’S BACON COMPOUND BUTTER (w. leroux)
As seen on Nov 6 2010 at The DINNER SHOW with guest Chef Will Leroux
Ingredients:
¼ pound unsalted butter-softened
¼ teaspoon Dijon mustard
1 Tablespoon minced chives
2 strips cooked Hempler’s bacon cooked, chopped fine
Fresh ground pepper
Method:
Combine all ingredients in a mixer, whip until incorporated and soft. Pipe rosettes on parchment and hold in refrigerate until service. If holding more than an hour or so, cover so butter doesn’t pick up any other food or refrigerator flavors.
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